Making mamoul:• Spread the dough to make a hole for the filling.• Add the filling, and close the dough over it, to seal the filling inside.• Gently press the dough ball into the appropriate size cavity of the mold to transfer its design:- Pistachio:longnarrow- Dates:shallow- Walnut:rounddeep.

To use as a butter mold:• Chill in the refrigerator for about a half hour. Or line the mold cavities with plastic wrap.• Pack with softened butter.• Place in fridge until firm.

• Tap the form upside-down on your counter to release the dough ball or butter from the mold.